Thai Chicken Curry Soup
This low carb, dairy-free, Thai chicken curry soup is tastier and faster than takeout!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
- 2 tbsp coconut oil
- 2 lbs chicken breasts
- 1 tsp garlic minced
- 1 large tomato finely diced
- 2 cups / 134g kale chopped
- 1.5 cups / 187g mushrooms sliced
- 4 cups / 950ml chicken stock
- 1 (14.5oz) canned coconut milk
- 3 tbsp curry powder
- 1 tbsp paprika
- 1 tsp ground ginger
- 1 stalk lemongrass
- Zest of one lime
- salt and pepper to taste
- Chopped cilantro / coriander
- Squeeze of lime juice
- Red chili pepper flakes for extra spice
Trim the hard ends of the lemongrass. With the back of a knife, smash the lemongrass in a few places, to soften it.
In the large saucepan, over a medium-high heat, melt the coconut oil. Add the garlic and sauté for 1 minute, stirring frequently.
Add the kale, mushrooms and tomato and cook for a further 2 minutes, until the vegetables have softened slightly.
Add the chicken stock, coconut milk, chicken breasts, curry powder, paprika, ginger, lemongrass, and the zest of 1 lime. Stir well.
Reduce the heat to a low-medium, place a lid on the saucepan and simmer for 15-20 minutes, until the chicken has cooked through.
Remove the chicken breasts and lemongrass from the soup. Discard the lemongrass.
Shred the chicken breasts up. Return the shredded chicken back to the soup, and season with salt and pepper. Stir everything together.
Serve & Enjoy!